“We make this easier in the South, but it sure doesn’t taste this good,” she wrote in the Instagram video’s caption, referring to chicken and waffles. (Cox is from Birmingham, Alabama, so she knows a thing or two about Southern food.) She’s referring to the multi-step recipe that Lee is walking her through, which calls for cutting the chicken into pieces (Cox says you can save yourself the work by buying a pre-cut bird), brining the chicken overnight, making a sauce for the chicken, double-frying each piece and sautéing them all in the sticky sauce.
As for the sides, the croffles (aka waffles made from croissant dough) require slicing the dough, forming each piece into a croissant, rolling them in brown sugar and pressing them in a waffle maker until crispy. The coleslaw calls for slicing veggies like cabbage, shallot and carrot, then tossing them in a vinegary dressing.
The recipe is definitely more time-consuming compared to those Cox usually posts. But the chicken looks so impossibly crispy and drool-worthy that we just might be willing to tackle it on a lazy weekend.
In case you’re up for the challenge, here’s the full recipe.